Fatback Joe
Babbling Farker
I have been curing bacon at home for several years now, but recently started letting them hang for a week or two at the end of the process in the curing chamber to let the flavor develop a bit more and it seems to improve the texture as well.
I had this misshapen slab ready to come out of the chamber.
I squared it up and a bit and thought I would use some of the trimmings for the bacon throwdown currently going on.
Fried 'em up.
Gave them a rough chop.
In they went with a mix of cream cheese, sour cream, cheddar, worcestershire, onion powder, and a bit of the bacon grease.
Into the smoker on the top rack.
Moved it lower down as space freed up.
Done!
You could dip just about anything in it, but I went with a scoop on some toasted bread.
Made for a nice afternoon snack and good use of those trimmings.
I had this misshapen slab ready to come out of the chamber.
I squared it up and a bit and thought I would use some of the trimmings for the bacon throwdown currently going on.
Fried 'em up.
Gave them a rough chop.
In they went with a mix of cream cheese, sour cream, cheddar, worcestershire, onion powder, and a bit of the bacon grease.
Into the smoker on the top rack.
Moved it lower down as space freed up.
Done!
You could dip just about anything in it, but I went with a scoop on some toasted bread.
Made for a nice afternoon snack and good use of those trimmings.
